Sunday, November 15, 2009

Chicken cacciatore

Last night I made chicken cacciatore for dinner - we wanted something pretty healthy before we headed over to the pie party.

Basically you sautee some onions and garlic, then add whole pieces of chicken - I used four boneless, skinless chicken breasts, but the recipe calls for a whole chicken, cut up. While that's cooking, you cut up a big, delicious pile of veggies. We're talking green peppers, mushrooms, tomatoes, tomato sauce, a bay leaf, pepper, and some oregano.

When the chicken is done, you toss all the veggies in there and cook for half an hour. By this time, the tomatoes have basically liquefied. Then you add some white wine and cook for another fifteen minutes. This is a good time to cook your pasta or rice. I made orzo!

Here's the finished product:

OK, so it's not the prettiest dish I've ever made, but it was really tasty. There is hardly any fat in this dish - just the fat from the chicken and olive oil - and there are tons of veggies and herbs. I'd totally make this again!

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